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Slow-Roasted Herbed Turkey Breast

A very moist, juicy and delicious Bone-in Turkey Breast. Well seasoned with lots of herbs and garlic. Great for any holiday table or just as splendid anyday of the year.

Course Dinner, Entree, Lunch, Main Course
Cuisine American
Keyword Best Turkey Breast, Herbed Turkey Breast, Holiday Turkey Breast, Slow Cooker Turkey Breast, Slow Roasted Turkey Breast
Prep Time 15 minutes
Cook Time 3 minutes
Resting Time: 15 minutes
Servings 6 to 8 People
Author Yasmin Jackson

Ingredients

  • 20 cloves garlic crushed or finely minced
  • 15 tarragon leaves chopped finely
  • 6 sage leaves fresh - chopped finely
  • 5 sprigs dill fresh - chopped finely
  • 3 sprigs rosemary fresh - chopped finely
  • 1 tablespoons thyme leaves fresh - chopped finely
  • 1/2 cup flat leaf parsley fresh - chopped finely
  • 1 lemon zested and juiced
  • 4 teaspoons sea salt (reserved 1/2 teaspoon for the veggies)
  • 2 1/2 teaspoons black pepper freshly ground (reserve 1/2 teaspoons for the veggies)
  • 1 teaspoon sweet paprika
  • 1 tablespoon extra virgin olive oil plus more for drizzling on the veggies - up to 2 tablespoons.
  • 1 pound carrots organic (cleaned and cut 1/2 thick diagonally)
  • 4 small onions peeled, halved or quartered
  • 6 idaho potatoes washed, scrubbed, halved or quartered
  • 6 to 7 pounds turkey breast bone-in
  • 1 cup rose wine or white wine

Instructions

  1. Preheat the oven 325 degrees.

  2. Prepare the marinade. Add the olive oil to a bowl. Add the chopped herbs, garlic, lemon zest and juice, paprika, salt and black pepper. Mix together using a spoon.

  3. Rinse and dry turkey (or not.) Discard the popup timer if the turkey came with one. Season the turkey all over including under the skin and in the cavity.

  4. In a large deep baking pan, add the vegetables. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon black pepper and drizzle with olive oil. Mix with hands or spoon to coat the vegetables.

  5. Place the turkey breast upright on top of the vegetables. (Use some of the vegetables to stabalize it)

  6. Pour in the rose or white wine.

  7. Bake in the preheated oven for 2 1/2 hours to 3 hours, depending on the size. Half way through the cooking time as the turkey starts to brown, cover the pan losely with aluminum foil. Continue cooking for the remainder of the time - use a meat thermometer to check the internal temperature at least 15 to 30 minutes before the end of the cooking time. (Internal temperature should reach 165 to 175 degrees when the turkey is fully cooked).

    Note: I like to roast my turkey to 175 degrees internal temperature. Since it's being cooked on a slow temperature it will not dry out.

    Vegetables should be tender when picked with a fork.

  8. Remove the turkey from the oven. Allow to rest at least 15 minutes before carving.

  9. Carve the turkey and serve with the vegetables and additional green vegatables if preferred.

  10. Plate, serve and enjoy! Happy Cooking.

Recipe Notes

You can use this seasoning on chicken or double up the amount of season if using a 12 to 14 pounds whole turkey. You may use boneless turkey best but adjust the cooking time appropriately (12 to 15 minutes per pound and check the internal temperature for doneness.)

Alternatively, you can cook the turkey in a slow cooker.